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6 servings
Preparation time: 25 minutes
Cook time: 2 hours
2
|
tablespoons olive oil |
| 4 |
American Lamb foreshanks |
| |
Salt and pepper to taste |
| 2 |
yellow onions, sliced into 1/2-inch-thick wedges |
| 4 |
cups fat-free chicken broth |
| 2 |
teaspoons dried oregano leaves, crushed |
| 3/4 |
cup prepared barbecue sauce |
| 6 |
crusty rolls |
In large skillet, heat oil over high heat. Pat shanks dry with paper towel. Season with salt and pepper. Brown shanks on all sides.
Place in a roasting pan. Add onion, chicken broth, and oregano. Roast at 375ºF for 2 hours, turning shanks every 30 minutes.
When meat is done, remove from broth and cool. Strain broth, reserving onions. Reserve 1/4 cup of broth. Refrigerate or freeze remaining broth for use in soups or stews.
Remove meat from bones; shred meat removing fat. In pan, combine pulled lamb, barbecue sauce, and 2 tablespoons to 1/4 cup reserved broth if needed. Heat, stirring to combine sauce and lamb.
Split rolls and spoon on meat.
Nutrition per serving: 510 calories, 45 g protein, 33 g carbohydrate, 22 g total fat (38% calories from fat), 135 mg cholesterol, 2 g fiber, 1655 mg sodium, 9 mg niacin, 0.20 mg vitamin B6, 3 mcg vitamin B12, 4 mg iron, 10 mg zinc.
Recipe and image provided by the American Lamb Board
Legs | Racks
| Loins |
Roasts | Variety
| Marinades |
